Related references
Note: Only part of the references are listed.Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry
Mar Giro-Candanedo et al.
MEAT SCIENCE (2023)
Miniaturized NIR Spectroscopy in Food Analysis and Quality Control: Promises, Challenges, and Perspectives
Krzysztof B. Bec et al.
FOODS (2022)
Prediction of tissue composition of live dairy calves and carcasses by computed tomography
M. Font-i-Furnols et al.
LIVESTOCK SCIENCE (2021)
Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna
Natalie Marinho Dantas et al.
FOOD CHEMISTRY (2021)
Simple PCR-RFLP detection method for genus- and species-authentication of four types of tuna used in canned tuna industry
Wanniwat Mata et al.
FOOD CONTROL (2020)
Optimizing the sterilization process of canned yellowfin tuna through time and temperature combination
S. H. Anwar et al.
1ST INTERNATIONAL CONFERENCE ON AGRICULTURE AND BIOINDUSTRY 2019 (2020)
Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures
Andreas Kartakoullis et al.
FOOD CHEMISTRY (2019)
Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine-Canned Atlantic Chub Mackerel (Scomber colias)
Roberta G. Barbosa et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2019)
Rapid detection of infrared inactive sodium chloride content in frozen tuna fish for determining commercial value using short wavelengths
Suttahatai Pochanagone et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2019)
Non-destructivemeasurement of salt using NIR spectroscopy in the herring marinating process
Maria Helbo Laub-Ekgreen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Quantification and spatial characterization of moisture and NaCl content of Iberian dry-cured ham slices using NIR hyperspectral imaging
C. Garrido-Novell et al.
JOURNAL OF FOOD ENGINEERING (2015)
Estimation of carcass composition and cut composition from computed tomography images of live growing pigs of different genotypes
Maria Font-i-Furnols et al.
ANIMAL (2015)
Evaluation of the salt content of canned sardines in tomato ketchup by diffuse reflection near infrared spectroscopy
Panmanas Sirisomboon et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2014)
Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices
P. Gou et al.
MEAT SCIENCE (2013)
Tools for Studying Dry-Cured Ham Processing by Using Computed Tomography
Eva Santos-Garces et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Advantages and limitations of X-ray and computed tomography systems for the study of the skeleton in meagre (Argyrosomus regius)
E. Gisbert et al.
JOURNAL OF APPLIED ICHTHYOLOGY (2012)
Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy
Carles Collell et al.
FOOD CHEMISTRY (2011)
Determination of sodium chloride in pork meat by computed tomography at different voltages
T. T. Haseth et al.
JOURNAL OF FOOD SCIENCE (2008)
Predicting sodium chloride content in commercial king (Oncorhynchus tshawytscha) and chum (O-keta) hot smoked salmon fillet portions by short-wavelength near-infrared (SW-NIR) spectroscopy
MS Lin et al.
FOOD RESEARCH INTERNATIONAL (2003)
Nondestructive prediction of moisture and sodium chloride in cold smoked Atlantic salmon (Salmo salar)
Y Huang et al.
JOURNAL OF FOOD SCIENCE (2002)
Review: Loss of quality during the manufacture of canned fish products
SP Aubourg
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2001)
Share Paper
